tastes like home

TASTES MONTHLY - January Edition

2012-01-24T21:51:00.003-04:00

Email me if you would like to receive a copy of this month's edition of my newsletter - TASTESMONTHLY . You can also subscribe to get the newsletter direct to your inbox each month. Enjoy!

Fresh Tomba Sauce

2012-01-16T21:45:00.006-04:00

Got yah didn't I? Tomba Sauce? (smile) Tom = tomato, ba=basilSo, how's the New Year been treating you so far? Very well I hope.College re-opened today so it's back to work. I really do like the Semester system! I stretched out on the lounge chair in the patio as I watched others scramble to get themselves back to work on January 3rd. My best friend, Susan had to travel back to Seattle on New

Your Word, Your Worth

2011-12-30T11:33:00.003-04:00

Ever since I was a child, I would always hear older folks talk about living by your word. They explained that for all one may achieve in life, the one thing that we take with us, is our word. Our word is what defines us; it is what people will always remember about us. It is what people will refer to when they talk about us as we go about our daily lives. You are a person of your word.You are a

Merry Christmas!

2011-12-23T21:30:00.003-04:00

My friends, over the years we've gotten close even though we've never met in person. And on the occasions that we did meet, it was as if we'd known each other all our lives. Food blogging has made the world smaller, and that is a good thing. It has allowed to us have conversations that we may shy away from in person. It allows us to make connections that we never would in other ways. In some ways

Special Christmas Edition - Get it!

2011-12-14T18:36:00.004-04:00

Put a little Caribbean in your Christmas this year. I've created a special Christmas edition of my monthly newsletter, TASTESMONTHLY and I'd like to share it with you. It's full of recipes, photographs, tips and food-gift suggestions. Email me and I'll send you a copy right away!

A Vietnamese-style Fish Soup

2011-11-23T19:47:00.006-04:00

Woven Beauty - My Bamboo Steamer My Contribution to Black & White Wednesdays.

Fragrant & Nutty - Stir Fry Cabbage

2011-08-17T20:04:00.004-04:00

I'm sure that like me, you try to eat seasonally too. The thing is that sometimes things can be in such abundance that you run out of ideas how to prepare them. We're always trying to come up with ways to make the familiar a little different, if not, we can find ourselves eating the same dish over and over again. In Indo-Caribbean cooking, infused oils are used to chunkay (tadka) certain dishes

Black & White Wednesdays - Salt

2011-08-10T21:06:00.003-04:00

My good friend Susan Wolfe has started a new photo event: Black & White Wednesdays - A New Culinary Photo Event. It promises to be fun; why not join in? Here's my entry for this Wednesday. Salt - revealed

Boil & Fry: A Caribbean-cooking technique

2011-08-07T19:02:00.008-04:00

Since Susan began this event, I have thoroughly enjoyed learning more about legumes and I have admired, cooked and devoured many

Another kind of Roti & Curry

2011-07-06T22:11:00.004-04:00

When I first read about Tashreeb Dijaai - an Iraqi-styled stewed chicken, it immediately made me think of a very Caribbean dish of curry and roti. Everything about this dish was different, the flavour, taste and even the way in which it is served.The spice mixture added a new dimension to the curry and the addition of sumac, made this uniquely delicious.

Blueberry Scones & Thank You

2011-06-26T23:58:00.004-04:00

It's been ages since I've posted some food on this blog! But before I get to the recipe for these amazing blueberry scones, I wanted to take the time to say thank you to all of you - for sending words of encouragement, support and congratulations for the two events in the USA at which my book was featured. The trips have been a success and it's nice to settle down just a bit and get back to doing

Heading to Atlanta

2011-06-12T15:47:00.005-04:00

Hey Friends,I hope that everyone is well. First of all, thanks for the support at the New York Literary Hang. I enjoyed spending time with Sue and Amanda, chatting with Melanie and I hope to meet up Christo before I leave NY!Thanks to those of you who left comments on the blog or sent direct messages. I enjoyed reading them all. Will post some pics in a few weeks time.I am heading to Atlanta for

Come Let's Meet - in New York!

2011-05-29T06:09:00.003-04:00

Roast Bakes (bake bake)

2011-05-23T09:25:00.003-04:00

Last week, it was all about the Pouffy, Fluffy Bakes, well this week it is about another variety of bakes. The ingredients are the same but the method of cooking is different. Chennette's post in February, titled, Language Problems was a lesson not only in the varying language in the Caribbean when it comes to food; it was also an education in the

Pouffy, Fluffy Bakes

2011-05-16T11:13:00.003-04:00

By now, all of you would have seen the cover of my book - Fried (sauteed) Salt Fish with Fried Bakes. If you want to make the cover and you haven't got the book, no worries! Create these fluffy bakes, sometimes called floats right in your own home. And all you lovers of salted cod, rejoice, for you can make fried salt fish and bakes over and over again to the delight of your friends and family.

A Light has gone...

2011-05-08T20:43:00.003-04:00

My Dear Friends,You would have noticed an unexplained absence from this blog for 3 weeks now. It was due to the sudden passing of a very close relative who died unexpectedly in the wee hours of Good Friday morning. I did not have time to alert you that I won't be around because I had to get on the first available flight to Guyana.We are all coping the best way we can... Death is often shocking

Cross Buns & An Introduction

2011-04-17T21:11:00.006-04:00

Today marks the beginning of Holy Week. And, like every special occasion, I find myself doing things and making certain foods just so that I can keep a connection to my upbringing and my family. On occasions such as these, I pick up the phone and call my mom to tell her what I'm making... reinforcing the bond. And then I'd ask what everyone else was doing, picturing everyone in my mind and

Sharing Some Photographs

2011-04-11T01:26:00.003-04:00

I'll tell you more about this woman in the photograph next week. She's been following my blog for a while, and then de-lurked in a big way - by coming to meet me in Trinidad at the book signing! She's started her own blog. More to come next week.One thing I try my best to do always is to never take the readers of this blog for granted. I promised you a

Cassava (Yuca) Fries & Book Signing Pics

2011-03-26T19:35:00.005-04:00

It seems as if I am in the mood for fries these days. The one saving grace is that I have been making fries with ground provisions. Last week it was Sweet Potatoes and this week it is Cassava (Yuca). I'd had cassava chips before - the cassava sliced thinly and fried like crisps. This is the first time I've had them like this - thick fries (though I've

The OTHER Potato Fries

2011-03-20T21:04:00.004-04:00

I LOVE French Fries but when I want to be really good, I opt for Sweet Potato Fries. They are very quick and easy to make. I particularly like how the salt counter-balances the natural sweetness of the sweet potato. And you know what? You can eat the sweet potato fries with the same condiments you use for French Fries. And really, the sweet potatoes fries go well with fish, chicken, burgers and

Crispy Fried Eggs

2011-03-13T21:24:00.005-04:00

How do you like your eggs fried? Sometimes I like mine well beaten with thinly sliced green onions and tomatoes. At times I just like them beaten and fried until they are fully cooked. There are times when I like it cracked directly into the pan and cooked gently on low heat. But my favourite way to have them is fried crispy at the bottom with the yolks still a little runny. Then, I pepper it

Pancakes & Book Launch Photographs

2011-03-06T22:23:00.004-04:00

Whew, I am barely making it to the weekend deadline of posting.Given that Tuesday is Shrove Tuesday or as we like to say Pancake Day, let's go crazy and batter up! Pour it, swirl it or drop it. Whether you make the traditional flat pancakes or the Portuguese-inspired Malasadas, that's a favourite in Guyana, be sure not to miss having pancakes on this official day that we get to really

I'm here...

2011-02-27T20:29:00.003-04:00

Hi Everyone,I'm here. I was hoping to post yesterday but I've been too tired. This week has been particularly rough for me. I returned from a very successful book signing and book launch in Guyana last weekend (all the books were sold out before the actual book signing! The bookstore is currently restocking). Thank you Guyana!Upon my return on Monday, I immediately began to prepare for my Tuesday

Missing in Action

2011-02-16T21:44:00.003-04:00

I know. I know. The weekend came and went and not a peep out of me on this blog. I'll be honest with you, I was too tired to post.I have a bone to pick with techie people. Ever so often as the technology advances they change things and tout that it is improved and better, but you know what? It is improved and better for them because they are so savvy with the technical stuff. They fail to realize

Cow-heel Soup

2011-02-06T15:22:00.003-04:00

Here's the final soup in my hearty Caribbean soup series - Cow-heel Soup. Rich, thick and totally satisfying. Get the recipe here. If you are living in Guyana and read this blog or have relatives and friends there. Please share with them the following information:I am going to be signing books at Austin's Book Services on Saturday, Feb 19 from 10.30 a.m.

Show Me The Soup!

2011-01-30T19:04:00.004-04:00

I know that it is very cold where many of you that read this blog live and I know that any one of these soups will warm you up good and proper. If you are in the tropics like I am, well, let's just say that the soups will lighten your eating in a fulfilling way.This week, rather than just tell you about the soups over at About.com, I thought that I'd show it to you... entice you... Tuty, I did

Red Lentil Kofta(s)

2011-01-23T16:25:00.003-04:00

Always in search of new ways to use familiar ingredients, I was delighted to discover Red Lentil Kofta, which according to my friend, Burcu, is one of the most popular appetizers of Turkish cuisine. When shopping, I pick up at least 4 packets of red lentils because they cook up so easily and quickly and I can make a lot the things with them. For example, one of my favourites is red lentils cooked

Garlicky Green Plantains

2011-01-15T19:28:00.004-04:00

I love plantains. They are so versatile, particularly when they are green. There are many ways to prepare green plantains - you can make chips, wedges, tostonnes or fritters; they can be pounded and molded, stuffed with vegetables or meat. Or they can be boiled and sauteed with tomatoes, onions and fresh herbs. And yes, with salted cod too!Throughout South America, Latin America, India and other

Two Breakfast Potatoes

2011-01-08T13:03:00.003-04:00

It's a new year but that does not mean that we do not continue to struggle with old issues. In my case, the all-important meal of breakfast. Staying resolute on the savoury side of things, I share with you two recipes for potatoes that can be served for breakfast. In fact, in some countries in the Caribbean, the fried (sauteed) potatoes makes a regular appearance at breakfast and is usually eaten

It's Your Year - 2011. Claim it.

2010-12-31T12:58:00.002-04:00

I do not make New Year resolutions for I believe that each hour and each day is a new year in which to resolve many things. Each day we can turn a new leaf and start all over as sure as the sun will rise and set.Here are some of the things that I am continuing to work on in my life. Life is not static so the order is constantly revolving.Forever praying - to be a better person. And, to make the

Happy Holidays Everyone!

2010-12-24T00:34:00.005-04:00

Wherever you are, whatever you're celebrating, whom ever you're with and whatever you're doing - have a great time. May your holidays be filled with lots of love, joy and laughter and let's also pause long enough to remember those less fortunate and those of our friends and loved ones who are no longer with us. Happy Holidays Everyone!For some Punch de

Book Release - Tastes Like Home!

2010-12-11T13:12:00.003-04:00

It's finally here. My book. There is so much I want to say, there's so much I could say, but right now I just want to thank all of you. Thank you for your love. Thank you for your support. Thank you for your encouragement, and for some of you, thank you for your patience.Without you, there would be no book. It was written for you. This is your invitation to join me in revelling in the tastes of

An Idea Worth Repeating

2010-12-03T21:00:00.005-04:00

Four ingredients are all that is needed to make Pommes Anna, a simple, yet elegant side dish. Potatoes, butter, salt and pepper come together and create a crisp and creamy mouthful that's sure to please all potato lovers.The first time I made and serve this dish, I noticed that people were enviously looking at those who still had pieces of the crust on their plates - nibbling and savouring each

Bring Home the Bacon & An Important Notice

2010-11-27T10:44:00.004-04:00

I made bacon! Michael Ruhlman made it sound so easy. And you know what? It is! I am over the moon with happiness that I successfully made bacon at home. Me. Right here in my own kitchen. Read about my experience in this week's column. If you're up to experimenting, do give Michael's recipe a try. Look at the proof below. One thing of note. I omitted the

Caramelized Perfection & Giveaway Winner!

2010-11-20T15:46:00.004-04:00

Like I said in my column, I had a different idea planned but it got tossed the minute I popped one of these babies into my mouth. I am not going to say much, I'll let the photographs do the talking and give you the opportunity to head over to the column, get the recipe and make these as soon as possible. Be warned,

Don't Baste the Turkey: Braise-Stew it!

2010-11-13T12:33:00.004-04:00

Now here's a suggestion to rock your Turkey-Thanksgiving world upside down - in a good way! Fall-off the bone, tender, succulent meat, ready-made gravy to ladle over your sides and to sop up! A pot of meat and sauce fragrant with whole spices that gives a depth of flavour that will have your family and friends asking for more and for the recipe. With this method, you won't have to worry about

Patiently making Peda (Peera) & Tea Spot Giveaway!

2010-11-06T09:56:00.004-04:00

Making Peda (Peera) - a soft fudge - from scratch is no simple task. It requires patience and determination, traits I felt I possessed but I did not know to what extent until I made Peda. This is not to say that at one point in the process I did not feel like tossing the pot into the sink, filling it with water, and giving up!This week's column is a must-read in order to understand the three very

A rant: An appeal for the ordinary

2010-10-31T18:28:00.003-04:00

I am all for creating new tastes and flavours. And I am all for convenience, but I draw the line when things have reached a stage where I am being told, "We no longer stock (insert the name of an item) in that plain form. We only carry it in the flavours you see on the shelves." Continue to my rant about this flavour frenzy that has gripped manufacturers! All I wanted was a simple can of chunk

COOKBOOK

2010-10-27T11:25:00.012-04:00

Tastes Like Home - My Caribbean Cookbook is more than just a book of recipes, it's a conversation about food and how it connects and forms part of Caribbean identity. The book is divided into two sections - a memoir section and a recipe section. Cynthia shares personal memories which help us understand Caribbean food and lifestyle. Some of the memories focus on food, events, and special festivals

Meat + Rice + Spices = Tatbileh

2010-10-23T18:24:00.006-04:00

Like many of you, I buy and eat the same things every week, particularly when I am busy. The familiar is quick and easy to prepare because we can make it with our eyes closed. In this week's column, I share with you a Middle Eastern rice dish, Tatbileh, which I discovered when reading a blog! Truly, food blogs are the best places to discover food. Thanks to Sarah Melamed over at Food Bridge, I

Raisin Bread for Mom

2010-10-16T11:03:00.004-04:00

When you live overseas, one often thinks of their parents back home, particularly as they get older... My mom and I chat on the phone every week, and last weekend when she told me she felt like eating raisin bread, I wished I was there to bake it for her. Read this week's column to find out how I like to have raisin bread and for the recipe. My mom is not nearby but perhaps you can make it for

Tennis Rolls - A Guyanese Favourite

2010-10-09T11:56:00.005-04:00

Each nation the world over has its own signature bread. The same is true for the Caribbean. We have various bread-rolls with their one-of-a-kind flavour and texture. Trinidad & Tabago has Hops Bread, Jamaica has Coco Bread, Barbados has Salt Bread and Guyana has Tennis Rolls. The Eastern Caribbean islands - St. Lucia, St. Vincent & The Grenadines, Dominica etc. each has their own bread too.These

What is Allspice?

2010-10-02T15:20:00.003-04:00

Contrary to popular belief, Allspice is not a ground up mixture of cinnamon, cloves and nutmeg. It is a spice all by it self. Read this week's column to find out more about this dried unripe berry that is a major export from Jamaica and how you can use it.Jamaica Pepper, English Spice, Clover Pepper, Myrtle Pepper and Pimento are a few of the other names given to Allspice.This week on

Disappointed by Cornbread

2010-09-25T18:40:00.006-04:00

I could not believe it - the cornbread did not taste good! Sure, it looked gorgeous; it had beguiled me with its golden beauty. I had been impatiently waiting for it to cool just a little so that I could cut into it. But when I did, and when I took the first bite, I was disappointed. I tried recipes from two well-known chefs and was not satisfied with the taste. The recipes did not satisfy my

Love at first bite - Jamaican Beef Patties!

2010-09-18T20:38:00.005-04:00

I've been to Jamaica more than once but it was not in Jamaica that I had my first bite of their famous beef patties and fell in love, it was in Guyana, many years ago! But the patties were made by Jamaicans. They were sooooo good. The all-shortening pastry crust (aka flaky pastry) is one of the stars of this patty. You can see the flakes as the patty comes out of the oven.Just as in the column, I

Market Friends & Foes

2010-09-11T19:16:00.003-04:00

When I was young I never liked going to the market. Yet, my mom would send me to the market every week; for me it was a form of punishment. The vendors were my major source of distress. Because I was young, they took advantage of me by giving me substandard items thinking that I did not know better. I'd go home and my mother would lecture me! I felt trapped - bullied by market vendors and being

Baking to avoid work!

2010-09-04T19:11:00.005-04:00

People do various things to avoid work - some go for a drive, some go shopping, some to a movie, some clean their homes and vehicles. Me? I bake. Continue reading how I avoided writing this week's column and for a cheese scone recipe.What do you do to avoid work?Click here for the scone recipe.Lately, I've been making a lot of bread pudding and with good results minus the eggs. I've just been

Sometimes 'why' is not important...

2010-08-29T14:53:00.003-04:00

I have a ridiculous obsession with tea infusers! Seriously. I am not kidding. The other day I had to literally tear myself away from picking up 3 infusers, 2 of which I already owned! You would think that someone this obsessed with tea infusers must drink tea daily or twice a day? Oh no! Continue reading the column to find out how often I drink tea and my justification for having a variety.

Eating at Home - The Recommendations

2010-08-21T14:22:00.004-04:00

This week, I want to thank everyone, particularly those living in Guyana for their recommendations re: finding good pastries and Chinese good in Georgetown. Though I could not visit each place recommended, I did manage to get around to quite a few. Along the way, I also discovered some other treats.The quest for tasty food anywhere in the world is often found not in the fancy eating

Eating at Home & Jamie's Asparagus Potato Tart

2010-08-14T11:39:00.005-04:00

This week I'm writing to you from Guyana. I am here for 2 weeks and the eating has been interesting. The food scene continues to rapidly expand with numerous eating establishments that can be found all around. Unfortunately, with the expansion, there has been a lapse in the quality of flavour and taste of many things. I have been asking around for recommendations and the response has been

A Tale: Two Ears of Roasted Corn

2010-08-07T10:58:00.005-04:00

Last weekend was the first time I had ever eaten roasted corn. Sure, I've had corn in many other ways - as a pie, steamed, boiled, in breads, salads etc. but never roasted. And so I set out to have roasted corn, hence the tale of Two Ears of Roasted Corn. Two very different ears of roasted corn which I encourage to read about in this week's column. Have you ever had roasted corn?Roast corn is a

Moussaka - with Plantains!

2010-07-31T08:53:00.004-04:00

Although considered Greek, the iconic Moussaka has its origins in the Middle East and the Mediterranean. According to Greek food expert, Aglaia Kremezi, before the 20th century, there was no Moussaka as it is known today! The first time I ate Moussaka was right here in the Caribbean, in Trinidad & Tobago, and it was made with ripe plantains! Read this week's column for more about this shared

Bye-bye Mangoes

2010-07-24T12:56:00.004-04:00

When will I see you again? When we will we share precious moments? Three Degrees' When Will I See You Again, kept playing in my head all the while as I wrote this week's column - Bye-bye Mangoes.Dear Mangoes,Your season is almost over. Sure, we have a couple of weeks remaining but I am missing you already. Each year you surprise me with your flavour and variety. Each year I marvel at your

Ummm Corned Beef! & A new Gig

2010-07-17T12:23:00.004-04:00

A can of corned beef can be found in almost every Caribbean kitchen. It is one of those must-have items that we stock for that just-in-case moment. Just in case I need to cook something quickly. Just in case I didn't make it to the market for vegetables and meat. Or, just in case I have a craving for corned beef. Continue reading the column and for my recipe of Fried Corned Beef & Potatoes.Check

Let the Sun work - Red Pepper Flakes & Dried Limes

2010-07-10T18:41:00.003-04:00

It has been so hot these days - but while I retreat indoors with the fans working overtime, I've been letting the sun do some work! Drying hot peppers to make pepper flakes and experimenting by drying limes! Read this week's column to learn more about red pepper flakes and how to go about making your own.I dried three types of peppers to make 3 sets of pepper flakes, each with varying degrees of

A Duck Curry Competition

2010-07-03T08:58:00.005-04:00

Cooking competitions have only become popular for the past several years in the Caribbean. We are more into food fairs. In countries with large East Indian populations such as Guyana and Trinidad & Tabago, Duck Curry Competitions have become annual events and always draw large crowds. Last Sunday, here in Barbados, we got another taste of Guyana, this time through a duck curry competition. Yours

Goodness, Gracious, Great Balls of Meat!

2010-06-26T12:15:00.002-04:00

By golly, I think I've got it. Finally, a meatball recipe that suits my taste perfectly - in texture and flavour. And to think, it all began innocently with me buying a packet of raw beef patties with no thoughts of meatballs. Continue reading the column for more about this moist, juicy meatball and to get the recipe.Look at how moist it is:Prepped and all ready for the frying pan. Give the

Sweet Bay

2010-06-19T19:48:00.018-04:00

Tear or crush a fresh bay leaf with your hands and smell it and you'll quickly understand why it is the most widely used culinary herb. I'm sure that you've used bay leaves many times in your various food preparations - stews, soups, casseroles etc. You might be interested to know how we use it here in the Caribbean - primarily for its folk properties. Read all about it in this week's column. Who

Chester Cake

2010-06-12T18:13:00.004-04:00

Here in the Caribbean, we too have a rich food heritage centered on "ole time" bakeries and bread vans. A couple of months ago, Chennette wrote an Ode to the Bread Van in which she shared about the bakeries and bread vans in her hometown in Trinidad. I, for my part, immediately felt the longing for Chester Cake, one of those ole time baked goods that's not as popular today as it was back in the

Negotiating & Bargaining

2010-06-05T11:57:00.003-04:00

If you're anything like me, when it comes to eating certain foods, you negotiate and bargin with yourself. When I find myself in such a situation, it is quite a sight because you would swear that I have gone mad. I pace. I stop and stare at nothing in particular while the wheels in my mind roll, bounce and tumble; and yes, I talk to myself - in whispers and aloud. Let me take you through my most

A quick bread

2010-05-29T11:35:00.004-04:00

We hear about quick-breads all the time but what exactly is a quick bread? Answer: a bread that can be made quickly. Duh! Hold on, not so fast! Yes it can be made quickly but did you know that quick-breads have three methods of mixing? Did you know that the dough/batter consistency varies resulting in different textures? Read this week's column to find out more.Waking up hungry led to me making

WANTED: A cook to make breakfast

2010-05-22T20:12:00.003-04:00

I am serious. I don't know how much longer I can put up with preparing breakfast. Read this week's column and find out what has prompted me to make an earnest effort at eating breakfast. And be sure to check out my lofty aspirations that are not working for me! Then, if you're up to it, apply for the job. Click here for the column.My efforts have been many and varied. Kinda how I like breakfast -

Mrs. Cummings' Swiss Roll

2010-05-15T08:39:00.004-04:00

Several years ago I happened to find myself in a pastry shop and saw that they had some perfectly sliced Swiss Rolls in their showcase. I immediately ordered not one but two slices and raced home. The setting had to be right for the feasting on the Swiss Roll - feet up, relaxed, a beverage of choice and no pressing tasks or chores at hand. I was about to take a trip back in time so it was

Tea for my Mom

2010-05-08T16:32:00.005-04:00

One of the things that was at the heart of my feelings of inadequacy when growing up was the inability to make a cup of tea to suit my mother's taste and standards. Oh we used to have major quarrels about her and her precious tea - it's too hot, it's too cold, it's too strong, it's too weak, not enough milk and sugar, too much milk and sugar, the cup is too full, it's not the right cup... aye,

A mental adjustment to cooking & eating

2010-05-01T10:59:00.003-04:00

My friends, before I get to this week's column/blog post, I just thought that I'd clarify a few things based on some comments from last week's column/blog post - In Defence of All-Purpose Flour. I hope that I do not offend anyone.I was in no way advocating for the exclusive use of all-purpose flour, rather, I was making the point that despite the multitude of flour options we have available to us

In Defence of All-Purpose Flour

2010-04-24T12:51:00.003-04:00

Walk into a supermarket these days and check out the baking or flour aisle and you'll see that the speciality flours are at hand reach and eye level; all-purpose flour is relegated to the floor shelf or it is placed on a separate part of the shelf as if it does not belong. It has taken a back seat to the newer kids - the ones at are singular in purpose.I am a proud sack-carrying all-purpose

Of Sponge Cakes & Pound Cakes. And, would you like a Potato Cake?

2010-04-17T10:20:00.006-04:00

In Guyana we refer to the Pound Cake as Sponge Cake. So, every time I get a request for a "Guyanese Sponge Cake", I take the opportunity to point out that what we think of as a Sponge Cake is really a Pound Cake. The two cakes are different, in many ways. Read this week's column to learn of the differences and for a recipe to try making your own Sponge Cake. It is a cake that takes some skill so

Healthy. Delicious. Addictive

2010-04-10T11:28:00.005-04:00

Make it once and you'll never go back to store-bought - Granola that is! And, it's not just for breakfast. Check out this week's column for ways to use granola and for the recipe.I make batches and share with friends...Have it for breakast with milk...Or yogurt with fruit compoteThanks to my dear friends Farida (and Sonia) I now make my own yogurt - again, this is one of those things that once

Happy Easter!

2010-04-03T10:25:00.004-04:00

Hi Everyone,A very Happy & Blessed Easter to one and all!May the colours of Spring, Holi and Easter, as shown in these beautiful cherry tomatoes, brighten your life - today and always!For the tomato salad, you'll need some vine-ripened tomatoes, some lemon basil leaves, a tablespoon or two of excellent olive oil, a sprinkling of coarse sea salt and freshly ground black pepper. Toss it all

Conquer Your Oven & Cross Buns re-done

2010-03-27T09:00:00.011-04:00

Ovens can seem as if they have minds of their own. For the uninitiated they can be downright frightening with their dark interior, unforgiving metal racks, a light that goes on and off at will, a door that shuts you out... all of this leading to a fear of the oven - oven-phobia if you will. Read this week's column on how you can go about conquering your oven and showing it who's the boss!I've

A craving satisfied & An inspired Pumpkin Punch

2010-03-20T09:14:00.003-04:00

When I saw Syrie's pasta post in January, my mind quickly turned to Jamie Oliver's Spaghetti with Anchovies, Dried Chilli and Pangritata recipe that I had bookmarked years ago (The Return of the Naked Chef). Though I love pasta, I don't make it often and when I do, I like it to be exceptional, which in my case means simple with a few quality ingredients. I prefer pasta dishes that are not heavily

Giving in & Cornmeal Cou-Cou in 10 - Minutes!

2010-03-13T11:05:00.004-04:00

Since White on Rice Couple posted about that very famous Vietnamese sandwich in February followed by Carolyn posting about Momofuku's pork bun/sandwich exactly one week later to the day, I just could not help myself, I gave in because all of a sudden I had some serious cravings for a pork sandwich.All of a sudden and serious because:Pork sandwiches are not common in my part of the world (though

Pau takes me back...

2010-03-06T12:18:00.003-04:00

As I bit into a Pau I made earlier this week, I was filled with a range of emotions - happiness because I had successfully re-created something I loved as a child. Sadness because many of the people I associated with the memory of eating Pau have gone to the great beyond, and a feeling of emptiness... continue reading the column here.I would like to thank Mama Fa Mi of Spice N Splendour &

What is Wheat Germ? & It's HOT in here...

2010-02-27T08:03:00.008-04:00

If you tell me to go into a health food store to buy a food item or product, I'll roll my eyes. Given this fact, how then do I end up talking about wheat germ, and what is it anyway? Click here to read this week's column and to find out how to use this super-health product.And now for some heat. If you're not into spicy hot food, don't be put off by these dishes because the heat can be adjusted

No flipping pancakes for me... Drop them!

2010-02-20T08:33:00.004-04:00

There's only one way I like to have my pancakes - dropped!Due to our Portuguese heritage, the pancakes we make and enjoy in Guyana are different; some of you may know them as Malasadas or Portuguese Donuts. My friends we are talking here about pillowy soft balls of goodness. You can't just eat one or two. It's no wonder they are especially made the day before Lent starts so that we can ease our

In touch with my senses... eating with my hands

2010-02-13T09:14:00.003-04:00

There is something earthly and sensual about eating with my hands. It allows me to engage with my food intimately in a way that no knife, fork or spoon can. This style of eating indelibly marks me as a product of the multi-cultural society to which I proudly belong. And I wouldn't have it any other way.Eating with my hands was not always a given though... my mom insisted that we conform to the

Want to make a Trini Pelau?

2010-02-06T10:35:00.005-04:00

Ever since Guy Fieri, of Food Network visited Pam's Kitchen in Seattle, Washington, on his Diners, Drive-ins & Dives show, I've gotten lots of emails with questions and requests for Trini Pelau - one of the dishes featured. In my column this week, I have outlined in detail how to go about making this dish from selecting the ingredients to prepping to finishing the dish. Click here for the column.

Anatomy of a Food Label - Part 2

2010-01-30T08:29:00.009-04:00

When you look at the Nutrition Facts Table on food labels, do you know what it means when you see calories from fat? What about Percent Daily Value (% Daily Value)? Do you understand that? It's explained in this week's column. Many of us make decisions based on the Health Claim or Nutrient-Content Claim of food labels... what are those? Read this week's column where that and much more is

Anatomy of a Food Label - Part 1

2010-01-23T12:34:00.005-04:00

Food manufacturers the world over, invest a lot of money in designing and creating labels for their food products. The reason is simple – to attract consumers. However, some studies suggest that many of us find it difficult to interpret the information on labels. And therein lies the rub. Click here to read this week's column which is Part 1 of a 2-Part Series looking at the Anatomy of a Food

My First Vegan Dinner

2010-01-16T10:02:00.025-04:00

WANTED: A Shelter Box. Click here for detailsSmack in the middle of Christmas week, a time filled with ham, turkey, lamb and chicken, I hosted my first vegan dinner! A Vegan in the Sun and her husband came to visit and that's how it all came about. Read about the planning, the anxiety and the dinner itself, it in this week's column. For a taste of some Caribbean Vegan food, be sure to check out

The New Year... Need Help for Haiti

2010-01-09T11:40:00.005-04:00

Updated: Wednesday, Jan 13, 2010Haiti needs our help. Please give whatever you can. Donate to Haiti earthquake victims:- Save the Children. Donate online or make checks out to “Save the Children” and mail to: Save the Children Income Processing Department, 54 Wilton Road, Westport, Conn. 06880 - UNICEF. Go online to

The Best Gift

2009-12-19T16:57:00.004-04:00

Are you looking for a gift that satisfies?Are you looking for a gift that's memorable?Are you looking for a gift steeped in tradition?Are you looking for a gift...Give the gift of food and you are bound to hit all your targets. Give the taste of home to someone who can't make it home this year. Give the gift of a favourite meal. Whatever the reason, your gift of food will be cherished. Read this

Khichri & Kedgeree - Good at Breakfast, Lunch & Dinner!

2009-12-12T09:18:00.004-04:00

Khichri - a dish with it's origins in India has travelled to England, to the Caribbean and I am sure to other places where there are large populations of Indian migrants. In this week's column, read about the dish re-interpreted in England and it's place in the Caribbean.Both dishes have their stars, for Khichri it is lentils and for Kedgeree it is smoked fishHere's a more traditional-original

It's all about The Sides

2009-12-05T09:48:00.004-04:00

They can make or break a meal. Very often, they are the most memorable things about a meal; without them, let’s just say that your meal will be average. The entrees will just sit there alone. Lonely. Side dishes are headliners in their own right. Click here for this week's column and recipes to the two potato sides dishes featured: Duchess Potatoes (Pommes Duchesse) and Potatoes Anna (Pommes Anna

Are you a Breadologist?

2009-11-28T09:55:00.004-04:00

One of my best friends loves bread. Yes she is one of my tasters and enjoys the taste excursions I try to take her on, but when it comes right down to it, when I ask her what her favourite food is she will answer “bread.” I decided to sit down with my friend (I call her the Breadologist) and find out more about this deep love she has for bread. In other words, it was time for some Breadology 101.

Annatto aka "Poor Man's Saffron"

2009-11-21T08:23:00.005-04:00

Bunches of beautiful ripe, red Annatto can be found on the tree just outside the classroom where I teach. I’ve tried to get my colleagues and students to try using it in their cooking but I’ve had no luck so far. Perhaps I can convince you? Read more about this spice that's popular in this week's column and why it is referred to as "poor man's saffron".This is what the fruit looks like:It is used

Thought you ought to know...

2009-11-14T11:22:00.006-04:00

What's the difference between juice and drink? How much does 1 cup of raw rice yield when cooked? Do you know the difference between evaporated milk and pasteurized whole milk?Here's a challenge, write your answers and then read the column and see how on or off the mark you are. This week's column also explains how appetite is different from hunger, servings from portions and much more. You

About Cooking Shrimp & An apology

2009-11-07T18:14:00.004-04:00

The other day, a friend of mine threw up her hands in exasperation and exclaimed, “I love eating shrimp but I hate cooking it! It always turns out hard!” “Ah,” I said, “that’s because you are overcooking it.” “So how long should I cook it for then?” “That depends,” I said, and explained further in this week's column.N.B. Before attempting the dishes below, please ensure that you read my notes on

A slice of this, a loaf of that and a bowl of the other

2009-10-31T14:16:00.005-04:00

A fish-egg frittata and a non-dairy bread pudding that will make you think of Christmas cake are recipes I'm sure will enthral and delight you. And, if you're looking for a rice dish that you'd feel satisfied eating by itself, as a meal, then a bowl Lemon Rice will hit the spot. Read this week's column to find out how I came up with the idea for the fish-egg frittata and non-dairy bread pudding.

Stir it up with Simple Syrup

2009-10-24T08:10:00.003-04:00

Are you tired of stirring and waiting for the sugar to dissolve in your drinks? Do you dislike the “raw” sugar taste your drinks have when you sweeten them with the actual sugar? If you do, then Simple Syrup will become your new best friend. Read this week's column and find out about the various degrees of thicknesses for Simple Syrup, how easy it is to make and what a time saver it is!Simple